Production of a bacterial cellulose/poly(3-hydroxybutyrate) blend activated with clove essential oil for food packaging

Production of a bacterial cellulose/poly(3-hydroxybutyrate) blend activated with clove essential oil for food packaging

The aim of the present study was to produce a blend of bacterial cellulose (BC) and poly(3-hydroxybutyrate) (PHB) from the combination of pure BC membranes and 30% PHB in acetic acid. Clove essential oil (CLO) was then added as an antimicrobial agent. BC membranes were produced from Gluconacetobacte...

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Bibliographic Details
Published in:Polymers & polymer composites Vol. 29; no. 4; pp. 259 - 270
Main Authors: Albuquerque, Rodrigo MB, Meira, Hugo M, Silva, Ivo DL, Silva, Cláudio José G, Almeida, Fabíola Carolina G, Amorim, Júlia DP, Vinhas, Glória M, Costa, Andréa Fernanda S, Sarubbo, Leonie A
Format: Journal Article
Language:English
Published: London, England SAGE Publications 01-05-2021
Sage Publications Ltd
Subjects:
Acetic acid
Acids
Addition polymerization
Antiinfectives and antibacterials
Antimicrobial agents
Biocompatibility
Biodegradability
Biodegradable materials
Biopolymers
Carbon
Cellulose
Environmental impact
Essential oils
Ethanol
Food
Food packaging
Hydrophobicity
Industrial wastes
Membranes
Microorganisms
Moisture absorption
Oils & fats
Plastics
Polyhydroxybutyrate
Polymers
Renewable resources
Thermodynamic properties
Brazil
Gluconacetobacter hansenii
Bacterial cellulose
PHB
essential oils
industrial waste
blends
active packaging for food
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Summary:The aim of the present study was to produce a blend of bacterial cellulose (BC) and poly(3-hydroxybutyrate) (PHB) from the combination of pure BC membranes and 30% PHB in acetic acid. Clove essential oil (CLO) was then added as an antimicrobial agent. BC membranes were produced from Gluconacetobacter hansenii in a modified Hestrin–Schramm medium containing corn steep liquor. The scanning electron microscopic analyses revealed a visible white lining on the BC surface due to the deposition of PHB. Other analyses such as oil permeability, flexibility, and water solubility, which showed no trace of oil permeation through the films, resistance to folding (more than 100 times), and hydrophobicity, respectively, demonstrated the improvement of the material due to the blend of the polymers. When compared with the pure PHB polymer membrane, the addition of the essential oil led to a substantial reduction of 65% in microbial growth and better mechanical and thermal properties, since the traction resistance value increased by 3.9 times while the maximum degradation rate was 10°C higher. The new material, composed of BC/PHB with the addition of CLO, has attractive properties for use as a biocompatible, biodegradable, active food packaging wrap.
ISSN:0967-3911
1478-2391
DOI:10.1177/0967391120912098